Vacuum Packaging Machine

Vacuum-packaging, in special bags, makes it possible to cook many foods delicately; this is possible because, in the absence of air, the foods can be cooked at lower temperatures, to the complete advantage of nutritional elements, of scents and of fragrance. Sometimes with certain foods, and to obtain best results, it is necessary to remove air and add a gaseous mixture - primarily nitrogen and carbon dioxide, but also oxygen, argon, nitrous oxide - which helps to preserve food and prevent it from being smashed and turning dull: fresh pasta, sliced cold cuts and meats are the most frequent examples. The organoleptic features are preserved, food does not dehydrate, flavours and colours remain vivid.